REPORT OF TEE CHEMIST 165 



SESSIONAL PAPER No. 16 



t 



this place to summarize the data and point out the position of Canadian creamery butter 

 in respect to moisture-content as compared with other butters entering the English 

 market. 



Range of Water-content in Canadian Creamery Butter. 



Percentages of Water. • Number of Samples. 



Between 7 and 8 1 



8 9 1 



9 10 4 



10 11 15 



11 12 24 



12 13 23 



13 14 24 



14 15 10 



15 16 2 



16 17 1 



105 

 Average per cent of Water. 



In samples from creameries (75) 12 • 1 6 



In samples taken at warehouse (30) 12 • 69 



In 105 samples 12-31 



For the purpose of comparison of Canadian creamery butter with that of certain 

 European countries also exporting butter to England, we give the following averages, 

 taken from the recent report of the Departmental Committee on Butter Regulations 

 (England, 1902):— 



Percentage of Water in Foreign Butters. 



(1 



Danish— average of 2,001 samples, summer 14 '03 



1,930 " winter 14-41 



in 1889-92, 1,288 samples 14-53 



1887—1900, 8,384 samples 13-97 



Swedish— average in 1894—1900, 8,384 samples 13-57 



Irish, yearly average 1896, 131 samples 13-93 



1897,329 " 14-31 



1898,298 " 14-42 



1899,552 " 14-24 



1900,615 " 14-11 





Tliis investigation has not Qnly furnished proof of a most satisfactory character that 

 Canadian Creamery Butter falls well within the limits set by the English law but also 

 that it is much ' drier ' than much of the butter made in Europe and which is met with 

 as a competitor in the English markets. 



WELL WATERS FROM FARM HOMESTEADS. 



Of the 102 samples of water received, 74 have been submitted to analj'sis, the 

 remainder, owing to insufficiency in the quantity sent or for other valid reasons, were 

 not examined chemically. Nineteen are reported as pure and wholesome, seventeen as 

 suspicious and probably dangerous, twenty-six as seriously polluted, and twelve as saline 

 waters. 



